One of the consequences of having a “Sunday Brunch” feature is that I feel the need to come up with a different dish every week to write about. What a bummer.
I’ve run across recipes for Dutch Baby quite often, but I’d never actually made one before. In fact, I’d never eaten one before. If I’d known what I was missing out on, I’d have been making them on a regular basis for years. Not only did I love it, Beloved devoured it, going back for seconds.
It’s sort of a cross between a pancake, a soufflé, and a crepe – it’s eggy and delicate, puffing up beautifully while cooking and deflating quickly the minute you remove it from the oven, so you must serve it immediately. We ate ours drizzled with pure maple syrup, but it would be fine with just a touch of high-quality preserves, some fresh berries or just a dusting of powdered sugar. There’s certainly no need to serve it with extra butter, since it contains ample amounts.
The real beauty of this recipe is that not only is it delicious, but it is extremely simple and is made with ingredients that you most likely already have on hand.
serves 2 – 4
1/2 cup milk
1/2 cup all-purpose flour
1/4 cup sugar
2 large eggs, at room temperature.
4 tablespoons (1/2 stick) butter.
Preheat the oven to 425F.
Whisk together all of the ingredients except the butter until smooth; mixing them in the blender or food processor for a few seconds would probably be perfectly acceptable.
In a 10-inch ovenproof skillet (yes, preferably well-seasoned cast iron), melt the butter over medium heat. Tilt the pan so the butter coats the sides, then pour in the batter and cook, without stirring, for 1 minute. Place the skillet in the oven and bake until it is puffed and golden, 12 – 15 minutes.